My very most favorite thing about my Instant Pot is that if I have little time before dinner and need something quick, I just throw things in my Instant Pot and it cooks SO FAST! This recipe is proof of this statement. It is a very quick toss in the Instant Pot and go kind of recipe. I always try to keep some chicken breasts or tenders in my freezer for a quick and easy dinner when in a rush. I love that with the Instant Pot you can toss frozen chicken breasts in and have it cooked in no time at all. That saves at least 10-15 minutes of defrosting time in the microwave. 10-15 minutes is big when you need to get dinner on the table pronto on a busy night as a family. That means 10-15 minutes of spending more time as a family reading stories, playing in the sun, or any other fun things you like to do as a family. Trust me, a Instant Pot is exactly what you need for this summer to spend less time in the kitchen baking away and more time in the sun with your kids.
4-6 boneless Chicken breasts
1 can of cream of chicken soup
8 ox pkg of cream cheese
1 pkg of Italian seasoning dry mix
2 cups of chicken broth
1: Place the chicken, cream of chicken soup, cream cheese, Italian seasoning and broth all in the Instant Pot.
2: Lock and seal the steam nozzle on the lid.
3: Set on poultry or meat setting and set for 15 minutes.
4:Naturally release the pressure for 5 minutes then manually release the rest of the pressure.
5: While your Instant pot is cooking, boil water and cook your pasta according to packaging.
6: Shred the chicken in your Instant Pot and serve over the pasta.
**Note: If you are adding frozen chicken to the Instant Pot add an extra 5 minutes to the cook time.**